Description
Spiced Roasted Carrots with Hot Honey & Yogurt is a vibrant, flavorful side dish that perfectly balances the natural sweetness of roasted carrots with a spicy hot honey glaze and a cooling, creamy yogurt sauce. Easy to prepare with simple ingredients, this dish offers a colorful and nutritious addition to any meal, featuring warm spices, tangy lemon, and optional fresh herbs for a fresh finish.
Ingredients
Scale
Vegetables
- 1 lb medium-sized fresh carrots, washed and peeled
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp ground cinnamon
- Salt, to taste
- Black pepper, to taste
Oils & Sweeteners
- 2 tbsp olive oil
- 2 tbsp hot honey (honey infused with chili)
Dressing & Garnish
- ½ cup Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp olive oil (for yogurt sauce)
- Fresh herbs (parsley or cilantro), optional for garnish
Instructions
- Prepare the Carrots: Wash and peel the carrots, then cut them into uniform sticks or rounds to ensure even roasting and consistent absorption of spices.
- Season and Roast: Toss the cut carrots with olive oil, ground cumin, paprika, cinnamon, salt, and pepper until well coated. Spread them out in a single layer on a baking tray. Roast in a preheated oven at 425°F (220°C) for 25 to 30 minutes, flipping once halfway through to achieve a caramelized, tender finish.
- Drizzle Hot Honey: After roasting, while the carrots are still warm, drizzle the hot honey over them evenly so the sweet and spicy glaze mingles with the spices.
- Prepare the Yogurt Sauce: In a small bowl, combine Greek yogurt with fresh lemon juice, a pinch of salt, and a drizzle of olive oil. Mix well to create a creamy, tangy sauce that complements the roasted carrots.
- Serve and Garnish: Plate the roasted carrots and add dollops of the yogurt sauce on top or alongside. Garnish with fresh herbs like parsley or cilantro for added color and flavor.
Notes
- Choose fresh, medium-sized carrots for optimal sweetness and texture.
- Flip the carrots halfway through roasting to prevent burning and ensure even caramelization.
- Start with a small amount of hot honey to adjust the spice level according to your preference.
- Use full-fat Greek yogurt for a richer, creamier balance.
- Experiment with fresh herbs such as cilantro, mint, or thyme to customize the flavor profile.
- Store leftover carrots and yogurt separately in airtight containers in the refrigerator for up to 3 days.
- Freeze roasted carrots alone if needed; avoid freezing the yogurt sauce.
- Reheat carrots in the oven or on a skillet to maintain crispiness, then add fresh yogurt when serving.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg